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barefoot manhattans

Barefoot Manhattans: The Conclusion

It’s hard to believe that our Manhattan study is drawing to a close. Seven months ago Rosemary Miller and I embarked on our journey to find our favorite Manhattan recipe. Along the way we created controversy, but we also learned... Continue Reading →

Barefoot Manhattans: And A Cherry On Top

Rosemary Miller and I have been working for over six months now to discover the best Manhattan recipe, leaving no stone (or cherry pit) unturned.  We’ve looked for the best type of whiskey, narrowing it down to rye. We’ve looked... Continue Reading →

Barefoot Manhattans: The Bitter Truth

In Kitchen Confidential Anthony Bourdain says there’s a common joke among bartenders – which will last longer, your bitters or your marriage? I can confirm that my bottle of Angostura bitters has been around for several years and there’s a... Continue Reading →

Barefoot Manhattans: Shaken Or Stirred?

“The Manhattan should be prepared by stirring,” Albert Schmid says in his book dedicated to this cocktail. “Shaking the combination of ingredients produces a drink that is cloudy and foams across the top. Stirring preserves a transparent drink and allows... Continue Reading →

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